This easy to make, refreshing and healthy Thai style Noodle Salad is perfect for lunch or dinner.
Ingredients:
Pasta (or Cellophane/Rice Noodles) – 250 gms
Oil – 3 tsp
Carrot – 1, chopped or sliced
Red Capsicum – 1 cup, chopped or sliced
Shiitake Mushrooms – 3/4 cup, sliced
Cherry (or Sundried) Tomatoes – 1 cup, chopped (optional)
For the Dressing:
Lime Zest – 1 tsp, grated
Lime Juice – 2 tblsp
Rice Vinegar – 3/4 tblsp
Oil – 1 1/2 tsp
Coconut Milk – 1/2 cup, unsweetened
Coriander Leaves – 3 tsp, chopped
Spring Onion – 1, chopped
Garlic – 1 clove, chopped
Coriander Powder – 1/3 tsp
Salt as per taste
Brown Sugar – 3 tsp
To Garnish (Optional):
Spring Onions – few, chopped
Peanuts – handful, chopped
Bean Sprouts – few
Red Chilli Flakes
Coriander Leaves
Method:
1. Cook the pasta in a pan of salted hot water until al dente.
2. Drain well and transfer to a large bowl.
3. Heat oil in a pan.
4. Saute the carrots for a minute.
5. Add the capsicum and mushrooms.
6. Cook for 2 to 3 minutes.
7. Add 3 tsp of water, cover the pan and cook until the vegetables are tender, about a minute.
8. Combine and puree all the ingredients for dressing until smooth.
9. Add the vegetables and the dressing to the pasta.
10. Mix well and keep aside for 10 to 15 minutes.
11. Garnish with spring onions, coriander leaves, peanuts and red chilli flakes.
12. Serve.
